Chocolate And Peanut Butter Dipped Apples Recipes

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PEANUT BUTTER DIP



Peanut Butter Dip image

Both the children and adults really enjoy this dip, which includes mini chocolate chips. It is so easy to whip up.-Kristen Proulx, Canton, New York

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1 cup.

Number Of Ingredients 5

1/2 cup vanilla yogurt
1/2 cup peanut butter
1/4 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
Apple wedges and miniature pretzels

Steps:

  • In a small bowl, combine the yogurt, peanut butter and cinnamon. Stir in chocolate chips. Serve with apples and pretzels.

Nutrition Facts : Calories 136 calories, Fat 10g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 85mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER CANDY APPLES



Peanut Butter Candy Apples image

Apples are covered with peanut syrup for a wonderful Halloween dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 10

Number Of Ingredients 8

10 small apples
10 craft sticks (flat wooden sticks with round ends)
2 cups sugar
3/4 cup water
1 cup light corn syrup
1 cup creamy peanut butter
1 tablespoon shortening
1 cup chopped honey-roasted peanuts

Steps:

  • Line cookie sheet with waxed paper; spray waxed paper with cooking spray. Wash and dry apples; remove stem and blossom ends. Insert craft stick into stem end of each apple.
  • In 2-quart saucepan, mix sugar, water and 1/4 cup of the corn syrup. Heat to boiling over medium-high heat. Cook about 8 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat.
  • Working quickly, dip each apple in sugar mixture. Place on cookie sheet; let stand 4 minutes.
  • Meanwhile, in top of double boiler, mix remaining 3/4 cup corn syrup, the peanut butter and shortening. Cook over simmering water about 4 minutes, stirring constantly until smooth. Dip coated apples almost completely in peanut butter mixture; roll apples in chopped peanuts, using hands to help adhere if necessary. Return to cookie sheet; refrigerate 15 minutes or until set. Store covered at room temperature.

Nutrition Facts : Calories 530, Carbohydrate 82 g, Fat 1, Fiber 7 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg

CHOCOLATE AND PEANUT BUTTER DIPPED APPLES



Chocolate and Peanut Butter Dipped Apples image

Make and share this Chocolate and Peanut Butter Dipped Apples recipe from Food.com.

Provided by Lvs2Cook

Categories     Candy

Time 32m

Yield 10-12 apples

Number Of Ingredients 6

10 -12 medium apples, stems removed
10 -12 wooden popsicle sticks
1 cup dark chocolate chips or 1 cup semi-sweet chocolate chips
1 2/3 cups peanut butter chips, divided
1/4 cup shortening, plus
2 tablespoons shortening, divided (do not use butter, margarine, spread or oil)

Steps:

  • Line tray with parchment paper or wax paper.
  • Wash apples; dry thoroughly and insert wooden stick into stem end of each apple; place on prepared tray.
  • Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl.
  • Microwave at MEDIUM (50%) 1 minute; stir.
  • If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.
  • Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl.
  • Microwave at MEDIUM 30 seconds; stir.
  • If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

Nutrition Facts : Calories 368.5, Fat 21.3, SaturatedFat 8.6, Sodium 73.2, Carbohydrate 42.8, Fiber 5.7, Sugar 34.6, Protein 6.2

PEANUT BUTTER APPLE DIP



Peanut Butter Apple Dip image

Delicious creamy peanut butter apple dip with mini chocolate chips, made with low fat cream cheese and powdered peanut butter

Provided by Lindsay

Categories     Appetizer     Snack

Time 5m

Number Of Ingredients 6

2 Tablespoons powdered peanut butter
2 Tablespoons water
8 ounces cream cheese (softened)
2 Tablespoons confectioner's sugar (( or sugar-free alternative))
1/2 teaspoon vanilla extract
1/4 cup chocolate chips (( or sugar-free alternative))

Steps:

  • Add powdered peanut butter and water to a small mixing bowl and use a spoon to stir until combined.
  • Add cream cheese, confectioner's sugar, and vanilla extract and stir until well combined. (I used an electric hand mixer, but a large mixing spatula will also work).
  • Stir in the chocolate chips and serve with graham crackers, cookies, sliced apples, celery, or eat it straight from a spoon!

Nutrition Facts : ServingSize 0.25 cup, Calories 158 kcal, Carbohydrate 14 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 238 mg, Sugar 11 g

PEANUT BUTTER CARAMEL APPLES



Peanut Butter Caramel Apples image

In these delicious peanut butter caramel apples, traditional apples are topped with peanut butter cups, chopped peanuts, and melted peanut butter topping.

Provided by Elizabeth LaBau

Categories     Cookies and Candy     Dessert

Time 25m

Number Of Ingredients 9

Cooking spray
1 1/2 cups peanut butter cups (coarsely chopped)
1 cup salted peanuts (coarsely chopped)
4 ripe apples
14 ounces soft caramel candy
2 tablespoon water
9 ounces (1 1/2 cups) semisweet chocolate (or chocolate candy coating)
1/2 cup peanut butter chips
1 teaspoon coconut oil (or vegetable oil)

Steps:

  • Gather the ingredients.
  • Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
  • Place the chopped peanut butter cups and peanuts in separate bowls and set aside for now.
  • Wash and dry the apples carefully. Remove the stems, and stick skewers firmly in the stem ends.
  • Place the unwrapped caramels and the water in a microwave-safe bowl.
  • Microwave for 1 minute, then stir; microwave for an additional minute or until completely melted. Continue to heat caramel in short intervals until it is a workable temperature and consistency. It should be smooth and very fluid by the end.
  • Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Use a spoon, if necessary, to pour caramel over the top so that the entire apple is covered.
  • Bring it out of the caramel and twirl it upside down to remove excess, then set on the prepared baking sheet.
  • Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
  • Place the chocolate or chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
  • Dip the caramel-covered apple in the chocolate, until the caramel is almost entirely covered. Use a spoon if it helps to pour some of the chocolate over the caramel to get even coverage.
  • Press some chopped peanut butter cups into the chocolate while it is still wet, and sprinkle the chopped peanuts evenly over the wet chocolate.
  • Place the apple back on the baking sheet and repeat with remaining apples.
  • Place the peanut butter chips and coconut oil in a small microwave-safe bowl and microwave until the chips are melted, stirring after every 30 seconds to prevent overheating.
  • Transfer the melted chips into a small plastic bag and snip off a small corner of the bag.
  • Drizzle the peanut butter chips in a thin line over the top of each apple, radiating out from the center, for a beautiful finishing touch. Refrigerate the apples until the peanut butter sets-about 15 minutes.
  • Tightly wrap apples individually in plastic wrap if not serving immediately and store them in the refrigerator for up to a week.

Nutrition Facts : Calories 19618 kcal, Carbohydrate 2612 g, Cholesterol 12 mg, Fiber 237 g, Protein 187 g, SaturatedFat 697 g, Sodium 1172 mg, Sugar 2220 g, Fat 1208 g, ServingSize 4 Caramel Apples (4 servings), UnsaturatedFat 0 g

FOOTBALL CHOCOLATE PEANUT BUTTER DIP



Football Chocolate Peanut Butter Dip image

Provided by Food Network

Time 45m

Yield 12 to 16 servings

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
1 cup creamy peanut butter (do not use natural peanut butter)
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup chocolate sprinkles
1/2 cup white chocolate chips
Assorted dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries, for serving

Steps:

  • Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, combine the cream cheese and peanut butter on medium speed until fully combined and fluffy, 2 to 3 minutes. Lower the mixer speed and add the confectioners' sugar and vanilla. Continue to mix until fully combined, another 2 to 3 minutes. Fold in 3 tablespoons of the mini chocolate chips. Cover the mixture and refrigerate until firm, at least 30 minutes and up to overnight.
  • Transfer the mixture to the center of a serving plate, cover loosely with plastic wrap and press down gently to adhere it to the plate. Using your hands, mold the dip into the shape of a football. If the dip gets too soft, put back in the fridge to chill for 10 minutes.
  • To decorate, mix together the chocolate sprinkles and remaining mini chocolate chips; set aside. Use the white chocolate chips to create the stitching of the football, gently pressing so the chips adhere to the dip. Use the chocolate chip and sprinkle mixture to cover the rest of the dip, pressing gently to adhere and tilting the plate to fully cover the sides and ends of the football.
  • Serve with an assortment of dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries.

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